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Author Notes: This simple yet breathtakingly delicious duck dish has hundreds of year's history. The marinade has only two ingredients, one is salt, and the other is Sichuan peppercorn. —Wei Lei
- 2 pieces fresh whole duck legs (leg and thigh attached) with skin on For easy chopping, you can use duck breasts instead with skin on as well.
- 2 whole spring onions, only the white parts
- 1 star anise
- 5 slices of fresh ginger
- 1-1.5 liters water (water need to cover the duck in a pot)
- Prepare duck 1 day before you want to serve it. Wash the duck legs and dry them with kitchen paper.
- Heat sea salt and Sichuan Peppercorn in a sauce pan on a low heat stirring while cooking until sea salt getting brown and you can smell the aromatic of peppercorn. Remove pan from heat.
- Rub the cooked marinade thoroughly into every part of the legs while it still hot. Put the legs into a container with lid on into refrigerator for at least 12 hours .
- After 12-hour marinating, rinse the legs under cold tap water to wash off all the salt and peppercorns.
- Place the legs into a small cooking pot add all braising ingredients and water. Make sure the duck legs are entirely submersed in the liquid. Never ever put lid on please!
- Bring the water to a full boil, then lower the heat to a bare simmer. Poach the legs for 20-30 minutes, skim floating foam and then remove the pot from the heat.
- Let the legs cool in the braising liquid. Remove the cooled legs to a clean container and refrigerate until chilled.
- Chop the chilled legs into 1-1 ½ cm-wide slices and serve cold with plum sauce